Prosciutto Wrapped Chicken Terrine with Tomate Jaleo


Terrines present beautifully and are a wonderful dish to make ahead for a tasty picnic lunch or as a treat for an al fresco meal in the backyard. Chef Voula's infused this chicken terrine with favourite Mediterranean flavours. Perfect served with a side salad of mixed greens and slices of crusty fresh bread, you'll be surprised how easy this is to make.

Prosciutto Wrapped Chicken Terrine with Tomate Jaleo

Serves 8 to 10


12 to 16 slices prosciutto
2 skinless boneless chicken breasts
4 skinless boneless chicken thighs
2 large eggs, lightly whisked
⅔ (150 mL) cup 35% whipping cream
½ (2 mL) tsp each salt and pepper
4 green onions, finely sliced
¼ cup (50 mL) finely sliced fresh basil
4 roasted red peppers, or about 6 to 8 slices
½ (50 mL) cup baby spinach


Heat oven to 350F (180C). Lightly coat an 8x4 in (1.5 L) loaf pan with oil.

Line inside of pan with sliced prosciutto (you'll need about 3 to 4 slices for each side and one slice each for the end of the pan) ensuring that each slice overlaps a bit so there are no gaps in between.

Slice chicken breasts horizontally into thick strips and set aside for now. Coarsely chop thighs and place this into the bowl of a food processor. Pulse until finely minced. Add eggs, cream, salt and pepper and combine into a thick mixture. Place mixture into a bowl and stir in the finely sliced onion and basil. Makes about 3 cups (725 mL).

Pour one third of the wet mixture into the lined loaf pan and spread out evenly. Layer half of the sliced chicken breast onto this and then cover the sliced chicken with a layer of roasted peppers. Pour half of the remaining wet mixture onto this. Cover with the remaining sliced chicken breast and then top this with the spinach. Pour the last bit of the wet mixture on top. Fold the overhanging prosciutto to completely enclose the terrine.

Cover with foil and place in a deep baking dish. Carefully pour boiling water into the baking dish until it reaches half way up the side of the loaf pan. Bake for 2 hours. Remove from water bath and allow to rest until it comes to room temperature. Lift one corner of the foil and drain any liquid from the pan and discard this liquid.

Refrigerate overnight, covered. Turn out from loaf pan onto a serving dish. With a damp paper towel, gently wipe away any fat that might have settled on the loaf.

Slice and serve topped with Tomate Jaleo and slices of crusty bread.

Tomate Jaleo

Makes 1 ¼ cup (300 mL)

On a trip to Washington D.C., Chef Voula and her family ate at the José Andrés restaurant called Jaleo. One of the most memorable mouthfuls she enjoyed there was Pan de Cristal Con Tomate ("glass" or "crystal" bread with tomato). The lovely house-made toasted bread was unbelievably airy and had a crispy delicate texture that was, well... like fine crystal. The bread is topped with this simple and exquisite tomato and olive oil preparation that Chef Voula has adapted (from some tips the wonderful staff gave her that night).

To get the most flavourful results, use ripe tomatoes when in season, and make sure to use an olive oil that has flavour you love. Tomate Jaleo goes well on almost anything. Chef Voula recommends trying it with gnocchi, or on fresh grilled fish.


3 large ripe tomatoes
¼ cup (50 mL) olive oil
½ tsp salt
2 sprigs rosemary


Remove stem from tomatoes. Cut tomatoes in half then squeeze out seeds. Place tomatoes into the bowl of a food process and pulse just until finely chopped. Or chop into small pieces, using a knife. Place chopped tomatoes into a jar or bowl. Add olive oil and salt and stir to combine. Place rosemary sprigs into mixture. Cover with lid and chill overnight.


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